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Indian-style chickpeas with korma sauce

Vegetarian Public
Course: Main course
Preparation time: 30 minutes
Cooking time: 50 minutes
Cost per serving: 0,76 €
Energy: 688 kcal / serving

Instructions

  • 1.   1. Peel and chop the onion. Sauté it with oil and a pinch of salt until translucent.
  • 2.   2. Add the spices and toast them on low heat for a few minutes.
  • 3.   3. Add peeled and grated garlic and ginger, then the drained chickpeas.

    Coat the chickpeas well with the spices.
  • 4.   4. Add coconut milk, crumbled bouillon cube, and tomato paste.
  • 5.   5. Simmer for about ten minutes on low heat, stirring regularly.

    Let the sauce reduce.
  • 6.   6. Add yogurt and almond powder. Cook on low heat for 5 minutes without boiling.
  • 7.   7. Serve with a drizzle of lemon juice, some fresh coriander leaves, and cashews if you have them.

    You can serve your korma chickpeas with rice.

Ingredients for servings

  • 330 g of chickpeas (canned, drained weight)
  • 1 onion
  • 2 tablespoon of olive oil
  • 3 tablespoon of tomato puree
  • 2 tablespoon of almond powder (optional)
  • 100 g of yogurt
  • 1 tablespoon of lemon juice
  • 2 garlic cloves (optional)
  • 1 pinch of ginger powder
  • 1 teaspoon of ground coriander
  • 1 teaspoon of ground cumin
  • ¼ teaspoon of cinnamon
  • ½ teaspoon of turmeric powder
  • 1 pinch of powdered cardamom (optional)
  • 1 vegetable bouillon cube
  • 20 cl of coconut milk
  • 400 g of rice

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    688 kcal
    34 %
  • Fat
    22,18 g
    32 %
  • of which saturated
    10,45 g
    52 %
  • Carbohydrates
    99,82 g
    38 %
  • of which sugar
    ?
    ?
  • Protein
    17,64 g
    35 %
  • Fibers
    9,76 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference